Butternut Squash Dessert

Directions

1. 1
   mix with beaters, pour into greased 9x11 pan.
2. 2
   Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
3. 3
   While this is baking, mix the topping below.
4. 4
   Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top.
5. 5
   Return to oven for 5 mins or until bubbly.
6. 6
   This is a thin mixture and cooks quickly.
7. 7
   You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
8. 8
   You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot!
9. 9
   If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!